Systematic Studies of Sulfation and Glucuronidation of 12 Flavonoids

Feb 21, 2012 - Systematic Studies of Sulfation and Glucuronidation of 12 Flavonoids in the Mouse Liver S9 Fraction Reveal both Unique and Shared ...
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Systematic Studies of Sulfation and Glucuronidation of 12 Flavonoids in the Mouse Liver S9 Fraction Reveal both Unique and Shared Positional Preferences Lan Tang,† Juan Zhou,† Cai-Hua Yang,† Bi-Jun Xia,† Ming Hu,*,†,‡ and Zhong-Qiu Liu*,† †

Department of Pharmaceutics, School of Pharmaceutical Sciences, Southern Medical University, Guangzhou, Guangdong, China 510515 ‡ Department of Pharmacological and Pharmaceutical Sciences, College of Pharmacy, University of Houston, 1441 Moursund Street, Houston, Texas 77030, United States ABSTRACT: Sulfation and glucuronidation are the principal metabolic pathways of flavonoids, and extensive phase II metabolism is the main reason for their poor bioavailabilities. The purpose of this study was to compare the similarities and differences in the positional preference of glucuronidation versus sulfation in the mouse liver S9 fraction. The conjugating rates of seven monohydroxyflavones (HFs) (i.e., 2′-, 3′-, 4′-, 3-, 5-, 6-, and 7-HF), and five dihydroxyflavones (diHFs) (i.e., 6,7-, 4′,7-, 3,7-, 5,7-, and 3,4′-diHF) were determined in three separate enzymatic reaction systems: (A) sulfation only, (B) glucuronidation only, or (C) simultaneous sulfation and glucuronidation (i.e., Sult−Ugt coreaction). In general, glucuronidation rates were much faster than sulfation rates. Among the HFs, 7-HF was the best substrate for both conjugation reactions, whereas 3-HF was rapidly glucuronidated but was not sulfated. As a result, the rank order of sulfation was very different from that of glucuronidation. Among the diHFs, regiospecific glucuronidation was limited to 7-OH and 3-OH positions, whereas regiospecific sulfation was limited to 7-OH and 4′-OH positions. Other positions (i.e., 6-OH and 5-OH) in diHFs were not conjugated. The positional preferences were essentially maintained in a Sult−Ugt coreaction system, although sulfation was surprisingly enhanced. Lastly, sulfation and glucuronidation displayed different regiospecific- and substrate-dependent characteristics. In conclusion, glucuronidation and sulfation shared the same preference for 7-OH position (of flavonoids) but displayed unique preference in other positions in that glucuronidation preferred the 3-OH position whereas sulfation preferred the 4′-OH position. KEYWORDS: sulfation, glucuronidation, flavonoids, mouse liver S9 fraction, structural preference

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INTRODUCTION Flavonoids have a variety of “claimed” biological activities, including anti-inflammatory, antiallergic, antiviral, anticancer, and antioxidant.1−3 However, their bioavailabilities are poor due to rapid and extensive first-pass metabolism via the phase II metabolic pathways in the gut and liver. As a result, there are large amounts of sulfates and glucuronides in the plasma following oral administration of flavonoids or flavonoid-rich foods or diets.4−7 For example, a significant portion of the absorbed flavonoid aglycones (e.g., fisetin and 7-hydroxyflavone or 7-HF) was rapidly biotransformed into sulfates or glucuronides in rats.8 Separately, quercetin absorbed from the rat intestine was present in the conjugated forms (glucuronides or sulfates) in the mesenteric blood.9 In humans, following the ingestion of quercetin-rich diets/foods, only quercetin metabolites (e.g., sulfate conjugates, glucuronide conjugates, or isorhamnetin conjugates) were found in the plasma,10 and the major conjugates were identified as quercetin-3-glucuronide, 3′-methylquercetin-3-glucuronide, and quercetin-3′-sulfate.7 In contrast, 5-hydroxyflavone (5-HF) was exclusively metabolized to glucuronide,8 whereas chrysin (5,7-dihydroxyflavone, 5,7-diHF) and quercetin were both glucuronidated and sulfated.11−13 Similarly, extensive intestinal sulfation and glucuronidation of apigenin revealed that most apigenins were not transported intact across the intestinal epithelium.14 © 2012 American Chemical Society

Most of the published studies on flavonoid metabolism were focused on glucuronidation.15−19 These studies have demonstrated that glucuronidation is regiospecific and isoformdependent.20,21 Furthermore, the concentrations of flavonoids used moderately affected the dominant isoforms for their metabolism, because UDP-glucuronosyltransferases 1As (or UGT1As, especially UGT1A1) may display substrate inhibition kinetics.21 In contrast, much less is known about isoformdependent regiospecific sulfation of flavones. To our knowledge, no information is available regarding the question as to whether rapidly glucuronidated flavonoids will be similarly sulfated. More importantly, there are no published data showing whether flavone metabolism via sulfation or glucuronidation pathway shares or displays unique structural requirements toward their substrates. The latter is important to elucidate if these two conjugation pathways are compensatory (the slower the glucuronidation is, the faster the sulfation is, or vice versa), competitive, or independent of each other. Therefore, the purpose of this study is to determine if sulfation and glucuronidation pathways share or display unique structural requirements for their flavone substrates. The liver S9 Received: Revised: Accepted: Published: 3223

May 19, 2011 February 4, 2012 February 20, 2012 February 21, 2012 dx.doi.org/10.1021/jf201987k | J. Agric. Food Chem. 2012, 60, 3223−3233

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3,4′-dihydroxyflavones (6,7-diHF, 4′,7-diHF, 3,7-diHF, 5,7-diHF, and 3,4′diHF) were stable in 50 mM potassium phosphate buffer (pH 7.4) at 37 °C with 0.1% vitamin C for 30−90 min. The 5-HF flavone was stable for only 15 min in 50 mM potassium phosphate buffer (pH 7.4) at 37 °C with 0.1% vitamin C. We then conducted a pilot study to measure the formation of 6-O-glucuronide and 7-O-glucuronide (from 6HF and 7HF) as a function of time (at 0, 15, 30, 45, 60, and 90 min) using three starting concentrations (5, 10, and 40 μM), and the results indicated that formation was approximately linear for up to 90 min (not shown). The formation of 5-O-glucuronide (from 5-HF) was measured at 0, 5, 10, 15, and 20 min using three concentrations, and the results indicated the formation was approximately linear for up to 15 min (not shown). Therefore, the incubation time for 5-HF was 5−15 min and for other flavones was from 30 to 90 min. Sult Activity Measurements. The S9 fraction (0.053−0.37 mg/ mL protein), 0.1 mM adenosine 3′-phosphate 5′-phosphosulfate (PAPS), and 0.1% vitamin C in a 50 mM potassium phosphate buffer (pH 7.4) were mixed with different concentrations of a substrate. The mixture (final volume ≈ 400 μL) was incubated at 37 °C for a predetermined period of time (5−90 min), and the reaction was stopped by the addition of 60 μL of stop solution. For sulfation reactions, three substrate concentrations were used as well: 5, 10, and 40 μM. From pilot studies, the best incubation time for 5-HF was from 5 to 15 min and for other flavones was from 30 to 90 min. Coreaction System of Glucuronidation and Sulfation. In the coreaction system, cofactors for Sult and Ugt were both present at the same time, and their concentration in the coreaction system was the same as in the single reaction system. Due to chemical stability consideration, incubation of 5-HF was limited to 5−15 min, whereas the incubation of other flavones was limited to 30−90 min. To minimize variability, experiments for two single-reaction systems (Sult and Ugt) and one coreaction system were conducted simultaneously for each of the flavones. Elimination Half-Life of Aglycone in Single and Coreaction Systems of Glucuronidation and Sulfation. Amounts of 6,7-diHF (10 μM) remaining as a function time were determined at 0, 10, 15, 30, 45, 60, and 75 min for a single Ugt reaction system and a Sult−Ugt coreaction system or at 0, 10, 20, 40, 60, 80, and 120 min for a single Sult reaction system. The elimination half-lives of aglycone in single and coreaction systems of glucuronidation and sulfation were determined on the basis of the percent of flavones remaining when compared to the starting concentration. UPLC Analysis of Flavones and Their Glucuronides and Sulfates. We analyzed seven HFs, five diHFs, and their respective glucuronides and/or sulfates by using the same method as published.20 Briefly, the system comprised a Waters Acquity UPLC with a photodiode array detector and Empower software: column, BEH C18, 1.7 μm, 2.1 × 50 mm; mobile phase B, 100% acetonitrile; mobile phase A, 100% aqueous buffer (2.5 mM NH4Ac, pH 7.4); flow rate, 0.45 mL/min; gradient, 0−2.0 min, 10−35% B, 2.0−3.0 min, 35−70% B, 3.2−3.5 min, 70−10% B, 3.5−4.0 min, 10% B; injection volume, 10 μL; detection wavelength, 254 nm for testosterone; other values were different depending on compounds (actual values listed in Table 1). Linearity was established over the range 1.5625−50 μM for all compounds. The lower limit of quantification (LLOQ) for all compounds was at least 1.5625 μM. The analytical method for each compound was validated for interday and intraday variations using six samples at each of three concentrations (50, 12.5, and 1.56 μM). Error for all flavones was 3-HF > 3′-HF > 4′-HF > 2′-HF > 6-HF > 5-HF. At the 40 μM substrate concentration, the rank order in the middle changed except for 7-HF and 5-HF. The results clearly indicated that the glucuronidation of the seven hydroxyflavones was structuredependent (p < 0.05, one-way ANOVA) (Figure 3B). However, the rank order for glucuronidation was very different from that of the sulfation (Figure 3), especially for 3-HF, which was rapidly glucuronidated but not sulfated at all. Sulfation Rates of Dihydroxyflavones. The rates of sulfation of the five dihydroxyflavones were determined at 5, 10, and 40 μM (Figure 4A). All of the diHFs formed only one monosulfate, each of which was determined to be 7-O-sulfate, except for 4′,7-diHF, which formed two monosulfates. The formation rate of 7-O-sulfate from 4′,7-diHF was always higher than the formation rate at the 4′-OH position at all three concentrations, consistent with reaction rates of monohydroxyflavones from 4′-HF and 7-HF. At a 5 μM substrate concentration, the fastest formation rate (in nmol per min per mg of protein) was for the formation of 7-O-sulfate of 6,7-diHF (0.2217 ± 0.0102), followed closely behind by 7-O-sulfate of 4′,7-diHF (0.1826 ± 0.0033), then 7-O-sulfate of 4′,7-diHF (0.1036 ± 0.0051), 7-O-sulfate of 3,7-diHF (0.0486 ± 0.0083), 7-O-sulfate of 5,7-diHF (0.0387 ± 0.0025), 3228

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Figure 4. Glucuronidation and sulfation of five dihydroxyflavones by FVB mouse liver S9 in a single Sult (A) or Ugt (B) reaction system. Concentrations used, number of experiments, and calculation of the rates of glucuronidation and sulfation are the same as in the caption to Figure 3. The data were analyzed by one-way ANOVA with Tukey's posthoc test (A) or Univariate ANOVA with Tukey's test (B). The asterisk (∗) in panel A indicates a statistically significant difference in the sulfation rates among five diHFs (p < 0.05, one-way ANOVA). The number “1” in panel B shows that the 7-OH position is the group with the fastest glucuronidation rates, and the number “2” shows the −OH group with the second fastest glucuronidation rates at 3-OH. Significant differences between three concentrations for each flavone are marked as follows: ●, p < 0.05 for 6,7-diHF (7-O-S or 7-O-G); △, p < 0.05 for 4′,7-diHF (7-O-S or 7-O-G); ▲, p < 0.05 for 3,7-diHF (7-O-G); ★, p < 0.05 for 5,7-diHF (7-O-S or 7-O-G); ■, p < 0.05 for 4′,7-diHF (4′-O-S); □, p < 0.05 for 3,4′-diHF (4′-O-S) p < 0.05 for 3,4′-diHF (4′-O-G); ○, p < 0.05 for 3,7-diHF (3-O-G); ▼, p < 0.05 for 3,4′-diHF (3-O-G) 6-HF; ◆, p < 0.05 for 6,7-diHF (6-O-G).

the Sult−Ugt coreaction system. The t1/2 values of 6,7-diHF were 244.31 ± 36.81, 26.78 ± 1.32, and 21.18 ± 2.03 min in Sult reaction, Ugt reaction, and Sult−Ugt coreaction systems, respectively. The results indicated that the increase of sulfation in the coreaction system lead to only a moderate albeit significant change on rate of elimination of the flavones by the mouse liver S9 fraction. Concentration-Dependent Conjugation in the Single and Coreaction Systems. The data from the above plots were reorganized to display concentration dependence of various conjugating reactions. In both the Sult single-reaction and coreaction systems, sulfation rates for all selected monohydroxflavones (besides 5-HF) decreased as substrate concentration increased (substrate inhibition) (Figures 3A and 5A). This was also observed for diHFs in single and coreaction systems (Figures 4A and 6A), although in the coreaction system, the rank order of sulfation at the 7-hydroxyl position of 3,7- and 4′,7-diHF was also slightly altered as the result of concentration change. Therefore, the data appear to suggest that most of the selected flavones cause substrate inhibition at high concentrations. In contrast, the glucuronidation rate for 11 hydroxyflavones (besides 2′-HF) increased with increasing substrate concentration, regardless if the Sult reaction system was present or not (Figures 3B, 4B, 5B, and 6B).

unchanged or slightly decreased in the presence of a Sult reaction system. Interactions of Conjugation of HFs in the Sult−Ugt Coreaction System. To determine whether there was an expected competitive interaction between glucuronidation and sulfation for these flavones, we made a direct comparison plot for sulfation or glucuronidation in Sult/Ugt single and Sult− Ugt coreaction systems at 10 μM (Figure 7). Unexpectedly, the sulfations of HFs and diHFs were enhanced significantly in the Ugt−Sult coreaction system (p < 0.05, Student’s t test). We found that the higher the substrate concentration, the higher the percentage increases in sulfation rates (with the exemption of 2′-HF) in a coreaction system. In contrast to the sulfation reaction, the formation rates of glucuronides from HFs and diHFs were usually unchanged or only mildly affected in the coreaction system. The phenomenon was almost the same at the other two concentrations (i.e., 5 and 40 μM). Disappearance Half-Life of 6,7-diHF in Single and Coreaction Systems of Glucuronidation and Sulfation. To determine if an increase of the sulfation in the coreaction system would enhance the elimination, we compared the elimination half-life (t1/2) values of 6,7-diHF in the single system versus the coreaction system. We chose 6,7-diHF because the formation rate of its 7-O-sulfate was enhanced significantly in 3229

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Figure 5. Glucuronidation and sulfation of seven monohydroxyflavones in Sult−Ugt coreaction system. Concentrations used, number of experiments, calculation of the rates of glucuronidation and sulfation, and data analysis are the same as in the caption to Figure 3. The asterisk (∗) indicates a statistically significant difference for the glucuronidation and sulfation rates among seven monohydroxyflavones (p < 0.05, one-way ANOVA). Significant differences between three concentrations for each flavone are the same as in the caption to Figure 3.

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Figure 6. Glucuronidation and sulfation of five dihydroxyflavones by FVB mouse liver S9 in a Sult−Ugt coreaction system. Concentrations used, number of experiments, and calculation of the rates of glucuronidation and sulfation are the same as in the caption to Figure 3. The data were analyzed by one-way ANOVA with Tukey posthoc test (A) or Univariate ANOVA with Tukey's test (B). The asterisk (∗) in panel A indicates a statistically significant difference for the sulfation rates among five dihydroxyflavones (p < 0.05). The number “1” and the number “2” are the same as in the caption to Figure 4. Significant differences between three concentrations for each flavone are the same as in the caption to Figure 4.

DISCUSSION This is the first systematic study determining the positional preference of Sult-catalyzed sulfation of flavonoids. We also compared this preference with that of Ugt-catalyzed glucuronidation. The results reveal that the structure−activity relationship (or SAR) with respect to sulfation is quite different from that for the glucuronidation when using the mouse liver S9 fraction. The rank order of reaction was shown to be very different between sulfation and glucuronidation, although sulfation and glucuronidation at the 7-OH position was favored among the 12 flavonoids studied here. Moreover, the Sult−Ugt coreaction system unexpectedly enhanced the sulfation of flavonoids, suggesting that the two metabolic pathways are unlikely to compete with each other for substrates as long as the substrates are not exhausted. The distinctive SAR displayed by Sult suggests that the sulfation pathway will not compensate for the glucuronidation pathway or vice versa in limiting the bioavailability of flavonoids. In other words, there is no relationship between a flavonoid’s susceptibility to sulfation versus glucuronidation, and independent SARs are needed if the goal is to predict sulfation versus glucuronidation. This new finding suggests that we will need to consider a flavonoid’s potential for sulfation and glucuronidation separately if we are to improve its bioavailability. The rank order of the sulfation between seven individual HFs and five individual diHFs suggests that a more slowly sulfated phenolic group in a dihydroxylflavone was always predictable using results derived from the monohydroxyflavones (positional preferences for HF and diHF were similar), which was also shown previously for glucuronidation.20 For example, the sulfation reaction results for all HFs had shown that 7-OH was more active than 4′-OH and, therefore, the formation of 7-O-sulfate

from 4′,7-diHF was greater than that of the 4′-O-sulfate (Figures 3A and 4A). As expected, sulfation at the 5-OH position of diHFs was below the detection limit (Figures 3 and 4). On the other hand, the glucuronidation relationship shown previously for a different group of compound holds true for the current group of 12 flavonoids. For example, the hydroxyl group activity of diHFs for glucuronidation had the same order as HFs (7-OH > 3-OH > 4′-OH ≥ 6-OH). As expected, more glucuronide was produced from 7-HF than from 5-HF, indicating that 7-OH was more reactive. For 5,7-diHF, the unique glucuronide was determined to be 7-O-glucuronide (Figures 3B and 4B), and 5-O-glucuronide was not found. Taken together, 5-OH is not usually glucuronidated as long as another −OH position was available. The fact that Sult could not metabolize 3-HF is consistent with the small size of reported active binding cavity of the sulfotransferases revealed in crystallography studies. For example, it has been reported that human SULT1A3 selectively sulfates only the D-Dopa (not L-Dopa) and prefers the 3-OH position over the 4-OH position of D-Dopa.32 Our own study showed that human SULT1A3 only metabolizes flavonoids with a 7-OH group (not shown). The small size of the active pocket means that a sterically hindered 3-OH group is not 3230

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Figure 7. Interaction between sulfation and glucuronidation for hydroxyflavones in a Sult−Ugt coreaction system. Concentration of 10 μM is shown. Sulfations in the Sult single reaction system and the Sult−Ugt coreaction system were compared (A1, A2). Glucuronidations in the single Ugt reaction system and the Sult−Ugt coreaction system were also compared (B1, B2). The data were analyzed by Student′s t test. The arrow indicates a statistically significant difference (p < 0.05).

This surprising discovery suggests that Ugt and Sult conjugation pathways could display kinetic interplay capable of changing the kinetics of conjugation reaction and profiles. For example, the elimination half-life (t1/2) values of 6,7-diHF in the coreaction were moderately shorter than in the single-reaction system. It is not entirely clear what the basis of this interplay is and whether this will happen in intact cells where flavone aglycones are to encounter Sult (cytosol) first and then Ugt (endoplasmic reticulum). If there are enough Sults to bind and metabolize aglycones, Ugt will never encounter the substrate. On the other hand, if there is an excess amount of flavones, they will interfere with Sult functions by substrate inhibition. It appears that Ugts are capable of facilitating the sulfation reaction by reacting with excess flavone aglycone. At any rate, the interplay is consistent with a previous observation that excretion rates of genistein, daidzein, and glycitein sulfates in intact cells where both metabolic pathways are present were all significantly higher than predicted on the basis of their formation rates in the Caco-2 cell lysates using a singlereaction system.15 Additionally, higher percentages of apigenin conjugates are present as sulfates at lower loading concentration than at higher loading concentration (of apigenin) in the Caco-2 cells.14 The S9 fraction was employed for the present study because the focus was on the metabolite formation processes. The whole cells were not used for this purpose because phase II

available for sulfation. In contrast, human UGT1A9 has broad substrate specificity against flavonoids, and almost all flavonoids chosen are its substrates; no hydroxyl position is off-limits for UGTs, although some positions (e.g., 7-OH and 3-OH) are clearly preferred over other positions (e.g., 5-OH).33 An analysis of the literature suggested that the 3-OH group was the most reactive for glucuronidation, even in the more complex flavones with two phenolic groups. In addition, the 7-OH group was also highly reactive.7,20,34 The latter is consistent with published data showing that 7-HF was sulfated, whereas 3-HF was not by SULTs in human liver and duodenum S9 fractions.35 This analysis provided the structural basis for why Sults and Ugts will have different SARs. We found strong evidence that mouse Sults and Ugts would not compete for the same substrate as would have been expected, suggesting that the binding of the substrate to the enzyme is not the rate-limiting step in the conjugation process. We were surprised that sulfation rates were enhanced in the Sult−Ugt coreaction system because we thought the more rapid metabolism via the glucuronidation pathway would have taken the substrate away from sulfation, thereby decreasing its sulfation. The fact that sulfation profiles of most flavonoids displayed substrate inhibition (Figure 7) provided a plausible explanation for this surprising finding, but more studies are needed to identify the actual causes. 3231

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UPLC, ultraperformance liquid chromatography; Ugt, UDPglucuronosyltransferase; Sult, sulfotransferase.

metabolites of flavonoids (i.e., glucuronides and sulfates) are too hydrophilic to passively diffuse across a cell membrane. In other words, excretion rates from whole cell or organ model systems would not have represented the formation rates of hydrophilic phase II metabolites. Therefore, the imperfect S9 fraction model is the best model available for the determination of the formation rates. This model is not perfect because cellular production of sulfates is likely to be more favored in a whole cell system than the S9 fraction used in the present study, perhaps because in mammalian cells flavonoids encounter Sults (in cytosolic domain) first and then UDPglucuronosyltransferase or Ugt (at the endoplasmic reticulum). In this liver S9 fraction model, a substrate will have equal access to Sults and Ugts, and hence glucuronidation could have been overestimated. Therefore, it was highly unexpected that the presence of a glucuronidation reaction system in the mixed reaction system actually increased the sulfonation rates for some flavonoids. In conclusion, Ugts and Sults have different and independent SARs, and there appears to be limited kinetic interplay between the sulfation and glucuronidation pathways in the mouse liver S9 fraction. Both sulfation and glucuronidation pathways showed stronger preference for the 7-OH group. Besides the 7-OH group, glucuronidation also showed a similar preference for 3-OH, whereas sulfation also showed a preference for the 4′-OH position. Unexpected enhancement of the sulfation reaction in the coreaction system is likely the result of lowering of the substrate concentrations, because most sulfation displayed substrate inhibition kinetic profiles. The latter deserves more serious investigation to confirm our preliminary finding here because the S9 fraction used in the present study does not have cellular structures, which separate Sults and Ugts into different compartments inside cells.

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REFERENCES

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AUTHOR INFORMATION

Corresponding Author

*(M.H.) Postal address: Department of Pharmaceutical Sciences, College of Pharmacy, University of Houston, 1441 Moursund Street, Houston, TX 77030. Phone: (713)-7958320. E-mail: [email protected]. (Z.-Q.L.) Postal address: Department of Pharmaceutics, School of Pharmaceutical Sciences, Southern Medical University, 1838 North Guangzhou Avenue, Guangzhou, China 510515. Phone: +86-20-61648596. E-mail: [email protected]. Funding

This work was mainly supported by the National Basic Research Program of China (973 Program, 2009CB5228008), a grant of the Key Project of National Natural Science Foundation of China (U0832002). M.H. was also supported by NIH Grant GM070737. Notes

The authors declare no competing financial interest.

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ABBREVIATIONS USED 3-HF, 3-hydroxyflavone; 5-HF, 5-hydroxyflavone; 6-HF, 6hydroxyflavone; 7-HF, 7-hydroxyflavone; 2′-HF, 2′-hydroxyflavone; 3′-HF, 3′-hydroxyflavone; 4′-HF, 4′-hydroxyflavone; 3,7-diHF, 3,7-dihydroxyflavone; 3,4′-diHF, 3,4′-dihydroxyflavone; 5,7-diHF, 5,7-dihydroxyflavone; 6,7-diHF, 6,7-dihydroxyflavone; 4′,7-diHF, 4′,7-dihydroxyflavone; KPI, potassium phosphate buffer (pH7.4); UDPGA, uridine diphosphoglucuronic acid; PAPS, 3′-phosphoadenosine 5′-phosphosulfate; 3232

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Journal of Agricultural and Food Chemistry

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dx.doi.org/10.1021/jf201987k | J. Agric. Food Chem. 2012, 60, 3223−3233